Rasgulla/Rasmalai

Ingredients

1. Milk (Toned/2 % fat) -1 liter

2. Sugar-1 Cup

3. Milk (Full fat)-1/2 liter

4. Pistacho-6-7 pieces

5. Small cardamom-2-3

6. Kesar strings-4-5

7. White Vinegar - 1 Tbsp

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Method

1. Boil toned milk in a pot.

2. Make a mixture of 2 Tbsp of water and 1 Tbsp white vinegar.

3. Pour this mixture slowly spoon by spoon while stirring the milk, till water separates and paneer forms.

4. Switch off the flame and sieve the mixture in a sieve and wash with freshwater.

5. Keep aside for 5 minutes so that all water drains out from the paneer.

6. Squeeze this paneer with the help of a clean hand towel so that it becomes dry.

7. Take out the paneer on a plate.

8. Rub for 3-4 minutes with the help of your palm till the mixture becomes creamy.

9. Make small balls of this paneer.

Rasugulas

1. Boil 5 cups of water with 1 cup of sugar in a pot.

2. Slowly, add these paneer balls in this boiling syrup one at a time.

3. Make sure that the temperature does not drop.

4. Boil the paneer balls on high flame covering the vessel for 15-20 minutes. The paneer balls should double in size !

5. Carefully take out the Rasgullas one by one and immediately dip them in ice-cold water

6. Add 1-2 tablespoons of this sugar syrup to this chilled water.

7. After 10 - 15 minutes take out the rasgullas

8. Dip in sugar syrup again and store in the fridge overnight before serving.

RASMALAI

1. Make rasgullas in a flat/oval shape.

2. Boil full cream milk and cook till it thickens slightly.

3. Add some cardamom powder and Kesar strings if available it this milk

4. Add sugar as per taste cook slightly and switch off the flame.

5. Squeeze rasgullas one by one slightly from cold water and pour in this milk at room temperature.

6. Keep in the fridge overnight before serving.